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Mulligatawny Soup Recipe

Indian · Soup · 55 min total

A classic Anglo-Indian soup with a rich, spiced broth, tender chicken, and a hint of coconut, perfect for a comforting meal.

Ingredients

• 2 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup red lentils, rinsed
• 1 large carrot, diced
• 1 apple, peeled, cored, and diced
• 1/2 cup canned coconut milk
• 4 cups chicken or vegetable broth
• 1 cup cooked shredded chicken (optional)
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, and cayenne (if using). Cook for 1 minute until fragrant.
3. Stir in lentils, carrot, apple, coconut milk, and broth. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes until lentils are tender.
4. If using chicken, add it now and cook for 5 more minutes.
5. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro.

Tips

• For a vegetarian version, omit the chicken and use vegetable broth.
• This soup thickens as it cools; add a little water or broth when reheating if desired.
• Store in an airtight container in the refrigerator for up to 4 days.

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